Petha Rose Coconut Ladoo with Condensed Milk (no-cook)

Petha Rose Coconut Ladoo with Condensed Milk (no-cook) : melt-in-the-mouth texture and the irresistible aroma of rose and cardamom in every bite, these ladoos are a perfect treat! Made in just 20 minutes using petha, desiccated coconut, condensed milk, fresh rose petals, and cardamom, they offer a delightful blend of traditional and floral notes that are sure to impress.

No-Cook Petha Rose Coconut Ladoo

Holi is right around the corner and what can be more festive, fun, colorful, and delicious than these pink ladoos 🙂

If you’re looking for an easy, no-cook Indian sweet to impress your guests this festive season, Petha Rose Coconut Ladoo is the answer (as it doesn’t get tastier & easier than this !)

Also, there is always something special about homemade mithai (sweets) on festivals; whether its from scratch or semi, it has its own charm.

Made with soft petha, fragrant fresh rose petals, condensed milk, and shredded coconut, these ladoos are a fusion of traditional and floral flavors. 

Whether it’s Holi, or just a sweet craving, these melt-in-the-mouth treats are sure to win hearts cause: 

No-cook and quick: Ready in under 20 minutes without turning on the stove.

Minimal ingredients: Requires just 5 simple ingredients and 2 of them canbe swapped and all are easily available in most stores or Indian stores worldwide.

Floral and fresh: The addition of fresh rose petals gives it a royal touch.

Perfect for festivals: Ideal for gifting or serving during celebrations.

Petha Rose Coconut Ladoo Ingredients:

This recipe is extremely simple and used 5-6 ingredients:

Petha – soft, white petha (readily available in Indian stores).
Unsweetened Desiccated Coconut – binding and coating.
Condensed Milk – for sweetness and binding.
Fresh Rose Petals – finely chopped for aroma and a pop of color.
Cardamom Powder – for a warm, traditional flavor.

Step-by-Step Recipe for Petha Rose Coconut Ladoo (condensed milk)

Step 1: Prepare the Petha Base

• Grate the petha by hand or follow from step 2.
• In a blender jar, add petha, rose petals, cardamom, and rose syrup/rose water (if using) and pulse to form a thick paste. 
• In the same jar, add condensed milk and pink food color and blend further.
• Once everything is blended (it should be thick), transfer the mixture to a bowl.

(As shown below)

Step 2: Mix in the Ingredients

• Take a large bowl/bowl, add the unsweetened desiccated coconut.
• Now add the ‘petha rose mixture’ we just made.
• Pour in the condensed milk, pink food color (if needed) and then combine everything to form a sticky dough. Be cautious not to add too much condensed milk to avoid a runny mixture.

(As shown below)

Step 3: Shaping the Ladoos

• Grease your palms with a bit of ghee/butter/light oil to prevent sticking.
• Take small portions of the mixture and roll them into smooth, bite-sized balls.
• Roll each ladoo in desiccated coconut to coat them evenly. This gives them a beautiful snowy appearance and enhances the coconut flavor.
• Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.

Tips for Making Perfect Rose Coconut Ladoos

Choose Soft Petha: The softer and fresher the petha, the smoother the ladoos will be. If you are using angoori petha (which is extremely sweet), please use more coconut powder to balance the sweetness.

Organic Rose Petals: Ensure the rose petals are pesticide-free and fresh for the best aroma. If not available, use edible dry rose petals or edible rose syrup/water 

Adjust Sweetness: Petha and condensed milk are both sweet; taste the mixture before adding more and add more coconut powder to balance.

Storage: Store the ladoos in an airtight container in the refrigerator for up to a week or 10 days.

Garnish: You can garnish each ladoo with a few fresh rose petals, slivers of pistachio or edible silver foil (varak).

Variations to Try: 

Dry Fruit Twist: Add chopped almonds, cashews, or pistachios for a crunchy texture.

Filled Center: Enhance the taste further by adding some chopped dry fruits filling in center.

Saffron Infusion: Soak a few saffron strands in warm milk and mix them in for a rich flavor.

Substitutes for the Ingredients:

No Fresh Rose Petals: you can use edible dry rose petals, but reduce the quantity to half as dried petals have a stronger flavor.

No Petha: you can try using mawa (khoya) or a condensed milk and powdered sugar mix for a different version.

Want to Make them Vegan: replace condensed milk with coconut condensed milk for a vegan version.
Conclusion

Petha Rose Coconut Ladoo is a no-cook, fuss-free dessert that’s perfect for any occasion.

Whether you’re a beginner or a seasoned cook, this recipe is easy to follow and guaranteed to impress. So, try making these delicious ladoos today and spread sweetness all around!

Don’t forget to share your experience in the comments below and tag us on Instagram with your ladoo creations!

WISH YOU AND YOUR LOVED ONES A VERY HAPPY, FUN & COLORFUL HOLI 

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Tried Our Recipe – AWESOME & Please Don’t Forget To:

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Instant Thandai Paan Coconut Ladoo (No-Cook) 

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Yield: 10 medium ladoo

Petha Rose Coconut Ladoo with Condensed Milk (No-Cook)

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Petha Rose Coconut Ladoo with Condensed Milk (no-cook) : melt-in-the-mouth texture and the irresistible aroma of rose and cardamom in every bite, these ladoos are a perfect treat! Made in just 20 minutes using petha, desiccated coconut, condensed milk, fresh rose petals, and cardamom, they offer a delightful blend of traditional and floral notes that are sure to impress.

Prep Time 20 minutes

Additional Time 2 minutes

Total Time 2 minutes

Ingredients

• 7-8 pieces Petha - soft, white petha (readily available in Indian stores) (check notes)
• 1.5 Cups Unsweetened Desiccated Coconut - binding and coating.
• 4-5 Tbsp Condensed Milk - for sweetness and binding.
• 3 Tbsp Fresh Rose Petals - finely chopped for aroma and a pop of color (check notes)
• 4-5 Cardamom Pods - for a warm, traditional flavor.
• 3 Drops Edible Pink Color - can use gel or water

Instructions

Step 1: Prepare the Petha Base

• Grate the petha by hand or follow from step 2.

• In a blender jar, add petha, rose petals, cardamom, and rose syrup/rose water (if using) and pulse to form a thick paste. 
• In the same jar, add condensed milk, pink food color and blend further.
• Once everything is blended (it should be thick), transfer the mixture to a bowl.

Step 2: Mix in the Ingredients

• Take a large bowl/bowl, add the unsweetened desiccated coconut.

• Now add the 'petha rose mixture' we just made.
• Pour in the condensed milk, pink food color (if needed) and then combine everything to form a sticky dough. Be cautious not to add too much condensed milk to avoid a runny mixture.

Step 3: Shaping the Ladoos

• Grease your palms with a bit of ghee/butter/light oil to prevent sticking.

• Take small portions of the mixture and roll them into smooth, bite-sized balls.
• Roll each ladoo in desiccated coconut to coat them evenly. This gives them a beautiful snowy appearance and enhances the coconut flavor.

Notes

Petha: The softer or fresher the petha, the smoother the ladoos will be. If using 'angoori' petha, use more dry coconut powder to balance the extra sweetness.

Rose Petals: Ensure the rose petals are pesticide-free and fresh for the best aroma. Incase of unavailability, use edible dried rose petals/flowers or rose syrup or rose water (check for sweetness and balance with dried coconut for the right amount).

Adjust sweetness: Petha and condensed milk are both sweet; taste the mixture before adding more.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 14gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 174mgCarbohydrates: 63gFiber: 3gSugar: 59gProtein: 7g